Chocolate Amaretti Cake and Mascarpone-Kahlua Cream

CAKE: preheat oven to 375 degrees F.

In large bowl, beat the egg yolks until pale yellow. Beat in rum and vanilla; set aside. In large bowl, whip together the egg whites and cream of tartar until soft peaks form. Slowly add sugar and continue beating until the meringue is stiff. In the top of a double boiler, melt chocolate and butter over simmering water. Fold the melted chocolate and butter into the egg yolk mixture, stirring until fully blended.

Fold the egg yolk mixture into the egg whites. In small bowl, sift together the cornstarch and cocoa powder. Add the ground ameretti cookies and fold into the batter. Pour the batter into 2 buttered and floured 9" round cake pans and bake in the preheated oven for 20-25 minutes. Let cool on rakes.

MASCARPONE-KAHULA CREAM: Whip all ingredients together and chill well. To serve, place a slice of cake on each desert plate and top w/dollop of well chilled Mascarpone Kahlua cream.